Good bye family, hello exotic foods

While everyone was here I really wanted to make this mango ginger bread recipe I've had my eye on, but my family tends to like to stick to the classics (a whole batch of brownies and a whole batch of cookies in one day) and then beg me not to make more because they feel like tanks but if I am going to could I just make more brownies, please? I told you the brownies are good. So everybody's gone now and I was home alone and bored and I had one not terribly delicious mango left so I decided it was time. I went over the whole list of ingredients to make sure I still had everything after the big refrigerator excavation I had just done, and I did so I started. And then I got to the first step - beat eggs with canola oil. Oh, canola oil. Hmmmm. Well, I've always wanted to try olive oil cake? Everyone says it's so good? Maybe I should use the less great olive oil because otherwise we're never gonna use it cause it sucks? Great idea. I almost started over after I poured the olive oil in and it smelled like week old mown grass with day old lemons, but I had used all the eggs. Yikes. Then I almost tossed the whole thing after the batter was done because it tasted...weird. But what the hell, it's easier to throw away a baked bread than a batter so I baked it. And it's good! YUM! If I make it again though, I'll use canola oil. Or maybe butter!!
I won't make it again though. I'll be making brownies instead, I'm sure.

Olive Oil optional Mango Ginger Bread
adapted from someone who adapted from Dorie Greenspan

2c all purpose flour
1c fine sugar
3 eggs
3/4c canola oil (or olive oil or try butter and let me know!)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2c brown sugar
1 large ripe mango, cubed
1c plump golden raisins

Preheat the oven to 350 degrees farenheit.
Whisk the eggs and oil with a fork in a large mixing bowl. Add the sugar and brown sugar and mix, then add the flour, baking powder, baking soda, ginger, cinnamon and salt. Mix to combine and then add the mango and raisins and blend. Line a loaf pan with parchment paper that overhangs and pour the batter into the pan. Put the pan on an insulated baking sheet and bake for about 1 hour 20 minutes until a knife comes out clean. You may have to cover the top with foil if it's browning too quickly. When it's done, remove from the oven and rest for 5 minutes before removing the loaf from the pan and cooling on a rack. If you're taking pictures, only pick the crust from the butt end so the face still looks pretty.